cooking · Spice/Herb Mixes

Vegan Worcestershire Sauce

In the past I have bought bottles of the sauce, I use it quite often in cooking. Two issues though – the thickeners used and the cost. In my quest to make more items from scratch I decided to try my hand at it and was quite happy with the results. It isn’t “authentic” in that it doesn’t have tamarind added but that is a hard item to source for many people (although here in Washington it is easy to find due to so many Asian stores). Be forewarned though – the vinegar smell is strong when cooking the sauce, so have the windows open. It is worth it though, you won’t want to go back to paying $4 to 5 a bottle!

Vegan Worcestershire Sauce


  • 2 cups apple cider vinegar
  • ½ cup lower sodium soy sauce
  • ¼ cup brown sugar, packed
  • 1 tsp ground dry ginger
  • 1 tsp ground yellow mustard
  • 1 tsp onion powder (not onion salt!)
  • ½ tsp garlic, minced (1 clove)
  • ½ tsp ground cinnamon
  • ½ tsp ground black pepper


Add everything to a medium saucepan, bring to a boil over medium-high. Turn down to maintain a simmer, let cook for about 20 minutes till reduced by about half. Let cool, strain through a fine mesh strainer. Pour into a small jar.

Makes about 1 cup. Store tightly sealed in the refrigerator for up to 3 months.


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